Pici is a traditional shape of pasta from southern Tuscany similar to spaghetti but chunkier and larger in shape. It is the quintessential rustic delicacy from central Italy. These Morelli Pici are made using top quality wheat following ancient artisan techniques – the result is close to perfection. They are so tasty you can enjoy them practically with no sauce, with just a drop of EVOO, cracked pepper and shaved pecorino. Here we give you a simple summer recipe highlighting the deliciousness of tomato season. A mouthful of this dish will take you all the way back to that Italian summer dream, fields of golden wheat, the music of crickets and those mediterranean flavors coming from the kitchen.
1 pack Morelli Pici pasta
1 lb tomatoes
2 cloves garlic
1 dried red chili (or 1 tsp chilli flakes)
salt to taste
1 Bunch fresh basil
1/2 lb Pecorino Toscano cheese
Heat a pot of water, blanch the tomatoes, let cook for 5 minutes and then peel. In a pan heat two tablespoons of EVOO, add two peeled garlic cloves and the chili. Cook until the garlic is golden, then add the tomatoes. Cook until the tomatoes break apart or for about 20 minutes. Add salt to the boiling pot of water and cook the pasta for the recommended time. Drain the pasta and add to the sauce, mix through the fresh basil and serve with EVOO and grated pecorino.